Page:Browne - The Plain Sailing Cook Book.djvu/31






 * MATERIALS

Fish weighing from 2 to 4 pounds

Salt

Pepper

Butter

Lemon

Pimento or parsley


 * UTENSILS

Broiler or shallow baking-pan

Sharp knife

Pancake-turner

Long-handled fork


 * 1) Remove the head and tail, wash the fish thoroughly and split it lengthwise down the back.
 * 2) Grease the broiler or baking-pan thoroughly, open the fish, and place it flat on the broiler or baking-pan with the skin side down.
 * 3) Place the broiler or baking-pan in the lower oven, close to the flame, and cook for five minutes.
 * 4) Reduce the heat by turning the gas down or lowering the rack of the oven.
 * 5) Cook from twenty to forty minutes, depending upon the weight of the fish.
 * 6) With a long-handled fork and a pancake-turner, carefully lift the fish onto the hot platter, sprinkle the fish with salt and pepper, put a few bits of butter on it, squeeze a little lemon juice over it, and garnish the platter with sprigs of parsley.